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MOMOFADDY
Cooking technique: herbal tempura
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Ingredients
Directions
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Split 1 egg. Beat the egg white with a pinch of salt in a clean bowl almost stiff.
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Beat the egg yolk with 150 grams of flour, 25 grams of cornstarch and 1/2 teaspoon of baking powder and whisk 250 ml ice-cold sparkling mineral water with a whisk.
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Beat the egg whites through the batter. Heat 500 ml of frying oil to 180ºC in a high (frying) pan.
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Cut off the long stalks of a bunch of fresh green herbs such as basil, parsley and / or coriander. Pull the herbs through the batter lightly and let it slide into the oil. Fry the herb tempura until they float up, but are not brown yet. Beware, this can splash.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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